Sunday, October 27, 2013

Pumpkin Pie Smoothie


Closet Confessions of a Raw Foodie WannabeFall is here!  Well actually in my locale we sorta skipped over fall and went straight from summer to winter but that's another story.

Back when it still felt like summer, only I had started seeing Halloween & Christmas decor in stores, I dropped into my favorite coffee shop for a  pumpkin spice latte.  That got me to thinking about raw pumpkin drinks - cold ones.

Turns out there are loads of "blog published" Pumpkin Pie Smoothie recipes on the web.  I figured I'd take a "stab" at a raw one.


Closet Confessions of a Raw Foodie Wannabe
Count Pumpkula's head makes a nice smoothie.
First I had to find a pumpkin.  I've worked with winter squash but never "pie pumpkins".  People say that if you cook pie pumpkins, their skin comes off real easy but I've got to get the skin off without heat.  Pre-cooked acorn squash are the worst to peel with all the grooves and curves.  Since cute little pie pumpkins aren't as groovy (no pun intended) I was optimistic. 



Closet Confessions of a Raw Foodie Wannabe
Rumor has it that a serrated vegetable peeler takes the skin off of winter squashes (such as pie pumpkins) lickidy split.


Closet Confessions of a Raw Foodie Wannabe
Uhh, not exactly.  But I will vouch that serrated peelers are great for skinning raw tomatoes.


Closet Confessions of a Raw Foodie Wannabe
I thought I'd try a freshly sharpened chef's knife.  For the record that didn't work either.


Closet Confessions of a Raw Foodie Wannabe
Next I got out my cleaver like knife.  This is not a great quality knife but with much effort on my part I was able to hack through the skin (from many different angles till I found one that did the job).


Closet Confessions of a Raw Foodie Wannabe
Oh, the carnage!

Closet Confessions of a Raw Foodie Wannabe
After a little seed-o-dectomy, I got started on slicing, dicing and cutting the skin off the pumpkin.


Closet Confessions of a Raw Foodie Wannabe
It took a long time.  Perhaps a better knife would have made it easier.  Or maybe I'll just use a can of cooked pumpkin next time.

That being said, I believe my recipe below would work just fine substituting cooked pumpkin for the raw pumpkin.  In fact, the majority of recipes I found for Pumpkin Pie Smoothies do use canned pumpkin.

Closet Confessions of a Raw Foodie Wannabe

Pumpkin Pie Smoothie

Ingredients:

1 cup raw (or cooked) pumpkin
1 1/2 cup almond milk (or soy milk, coconut milk, etc.)
1 frozen banana
3 TBS maple syrup
2 TBS pecans
3 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1 - 2 cups ice

Directions:

Add everything to a high speed blender (such as Vitamix or Blendtec) and process until smoothified.  I think this would also work in a regular blender with cooked pumpkin.


Note:  This smoothie leaves a dehydrated feeling in my mouth.  It may be from the pumpkin being raw or perhaps the cinnamon is the culprit.  Also, its not an overly sweet smoothie but I like it this way.  You may want to add some honey to boost sweetness if that's an issue for you.  The best advantage I can see for using raw pumpkin over cooked is that more vitamins make into your body with raw pumpkin.  When pumpkin is cooked some of the vitamins say bye, bye.



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Closet Confessions of a Raw Foodie Wannabe content and photos by Lisa G. is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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